Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups diced potatoes (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped green onions and crispy bacon for garnish
Instructions
- Place chicken breasts in the slow cooker and add chicken broth, diced onion, garlic, corn, potatoes (if using), smoked paprika, thyme, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in heavy cream or half-and-half and cook for an additional 15-20 minutes until heated through.
- Serve hot garnished with chopped green onions and crispy bacon bits for added flavor and texture.
Notes
- You can substitute fresh corn with frozen or canned for convenience.
- For a thicker chowder, mash some of the cooked potatoes or blend a portion of the soup lightly using an immersion blender.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg